Directions

Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time; shake to coat.

In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.

Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.

Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve with chicken.Yield: 4 servings.

Originally published as Lemon Mushroom Chicken in Light & Tasty
February/March 2008, p12

Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time; shake to coat.

In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.

Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.

Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve with chicken.Yield: 4 servings.

Originally published as Lemon Mushroom Chicken in Light & Tasty
February/March 2008, p12

"I jazzed this up by adding poultry seasoning to the flour coating, adding minced garlic to the pan with the chicken, and a splash of white wine todeglaze the pan. I also used 1 cup broth instead of 1/3 cup. This was easy and delicious. Everyone liked it."

MY REVIEW

tkarinas User ID: 4389335154967

Reviewed Mar. 24, 2010

"Lemon mushroom chicken is a simple and incredibly easy dish to make and one my family simply loves. It's a keeper and one we'll be making many more times."